Simple bircher muesli
Soak a cup of oats with one cup full fat organic milk or unsweetened almond milk and a teaspoon of raw honey in a small bowl or a tumbler overnight in the fridge. In the morning, stir and leave to sit at room temperature for five minutes. Serve with a handful of blueberries
Avocado on sourdough toast
One large slice sourdough bread with half a smashed avocado (with optional additon of some fresh chilli) and a generous pinch of mineral rich salt (sea salt or similar)
Smoked mackerel and beetroot salad
Slice two small or one large cooked beetroot into chunks and mix in a large bowl with a couple of generous handfuls of seasonal leaves. Roughly chop the mackerel and add to the bowl. Make a dressing of one tablespoon live natural organic full fat yogurt, one-one and half teaspoon horseradish (depending on how hot you like it!), one tablespoon extra virgin olive oil and a pinch of sea salt and mix thoroughly. Add to the bowl and coat evenly. Transfer to a plate and serve.
Pea and leek frittata
These are so easy to make and the best thing is you can have some for the following day. They are also a great way to pack in veggies too.
This recipe makes four servings.
Preheat the oven to 180C. Crack six eggs into a bowl with salt and pepper seasoning, whisk and put to one side. In an ovenproof frying pan, fry two finely sliced leeks for five minutes until soft. Add a few handfuls of spinach leaves and 200g frozen peas for another two-three minutes. Then add the egg mixture and bake in the oven for 25-30 minutes. Allow to cool for five minutes and then use a dinner plate on top to flip out of the pan. Cut into four slices and serve with a big leafy green salad drizzled with extra virgin olive oil.
Glorious greens salad jar
Take a medium size mason jar (around a pint size) and layer it as follows…
First – the dressing. Whisk together two tablespoons extra virgin olive oil, juice half a fresh lemon, a pinch of mustard powder sea salt & black pepper and pour into the jar
Second – quarter of cucumber cubed
Third – quarter cup chickpeas rinsed and drained
Fourth – 40g goat or ewe’s cheese crumbled
Fifth - half avocado sliced
Sixth – one tablespoon of sunflower seeds (use the ones from the snack options below for extra flavour)
Seven– generous handful baby spinach leaves and three-four sprigs of fresh mint leaves
Teriyaki salmon with chilli broccoli
mix together 2 tablespoons tamari sauce (or unsweetened soy sauce), 1 tablespoon sesame oil and 1 tablespoon sesame seeds and coat a salmon fillet. Leave to marinade for at least 10 minutes to 1 hour and lay onto a foil sheet. Heat to a medium grill and cook salmon for approximately 10-12 minutes. Whilst the salmon is cooking wash and prepare a small broccoli floret cutting off into smaller ‘branches’ of florets. Blanch with hot water. In a pan heat 1 tablespoon of organic butter and cook 1 clove of finely sliced garlic and ½ tablespoon finely sliced fresh red chili for a few minutes. Add the broccoli to the pan and cook all together. Remove salmon from grill and serve with the chili broccoli and an extra sprinkling of sesame seeds.
Coconut, spinach and quinoa bowl
Add to a large bowl one cup cooked quinoa, three tablespoons pomegranate seeds, one generous handful of baby spinach leaves and two tablespoons coconut chips. Mix thoroughly. Make a dressing of juice of one fresh lime, two tablespoons extra virgin olive oil, one teaspoon finely sliced chilli (or use chilli flakes) and a pinch of sea salt and black pepper). Drizzle over the bowl and top with a small cupped handful of roughly chopped cashew nuts.
Snacks \(only if you need them \- and try to stick to a max of one per day\)
Tamari sesame sunflower seeds and quarter avocado. To make the seeds, simply coat one cup sunflower seeds with two tablespoons of tamari (or unsweetened soy sauce) place on a baking tray lined with parchment paper at 150C and bake for 20-30 mins until golden.
Small cupped handful of hazelnuts (approximately 20g) with a sliced pear.